Cuban Fish Tacos with Pineapple Salsa

I say my Cuban blend is my "multi-purpose" blend because it has all the classic savory spices with a little twist of citrus from the dried orange peel. That added citrus makes it pair really well with fresh ingredients like the ones found in this recipe! These fish tacos can be made in 10 minutes AND requires minimal overall cooking and clean up (sounds like a weekly staple to me!!).

Cuban Fish Tacos with Pineapple Salsa

Serves 2

Ingredients:

1 tbsp olive oil

2 tilapia fillets

Nourished Roots Tri-Salt Blend, to taste

1 tbsp Nourished Roots Cuban Blend

1/2 lemon, juiced

1/2 cup pineapple, diced

1/4 cup onion, diced

1 jalapeno, diced

1/4 cup red bell pepper, diced

1 lime, juiced

1 handful fresh spinach, roughly chopped

4 tortillas

Directions:

1. Drizzle olive oil in a pan over medium-high heat. Pat tilapia dry with paper towel. Season tilapia with salt, cuban spice, and lemon juice on both sides. Place in pan and cook (undisturbed) about 2 minutes per side or until it flakes easily with a fork. Use a spatula to break into small pieces inside the pan. Set aside.

2. In a separate bowl, combine pineapple, onion, jalapeno, red bell pepper, and lime juice. Salt to taste. Toss to combine.

3. Serve by dividing fish between tortillas, top with fresh spinach and pineapple salsa. Enjoy!

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